Tuesday, April 19, 2011

Japanese Mayo & Potato Salad

It was sushi night at our place and I decided to make some Japanese salads to compliment it.

Hubby makes the best sushi (as vouched for by many friends and family). Unfortunately this is one thing the Thermomix can't do!
Potatoes were plentiful in my pantry and so potato salad seemed an obvious choice. And what's Japanese Potato Salad without Japanese Mayonnaise? We are usually an ardent fan of Kewpie Mayonnaise, but in my Thermomix mindset of course I had to have an attempt at making it. Found this recipe at Bella Online but have tweaked it to my taste.

MethodInsert butterfly. Place all ingredients except oil into TM bowl. Mix for 1 minute on speed 4. With blades rotating on speed 4 and MC in place, slowly drizzle the oil into the lid (should take about 6 minutes to incorporate all the oil).Store in a sterilised jar. To be the on the safe side most recipes say that it keeps for a couple of days but I have kept it for 2 weeks (just try to use fresh eggs and wash it before cracking).

Potato Salad

This recipe is based on a recipe posted by Just Hungry, however I have again varied the ingredients a bit for taste and texture, and of course used the Thermomix for the whole process! Here it is in Thermotalk:

Ingredients

4 firm medium sized potatoes, scrubbed

2 small carrots, peeled and halved lengthwise

1 small cob of corn, peeled and cut into 3cm length cobs

1 egg

1 stalk of celery

1 small onion or two spring onions

100g Japanese mayonnaise
Salt and pepper

Method

Place 500g of water, 1/2 tsp of salt and a pinch of sugar into TM bowl. Insert simmering basket and place potatoes and egg into it. Place corn and carrots into Varoma receptacle and place Varoma into position. Steam cook for 25 minutes on Varoma temperature speed 1. After 15 minutes remove the corn and egg and set aside. Continue cooking the potatoes and carrots for the remaining time. Once cooked remove simmering basket and throw out water.